Creamy Corn Pudding

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If you are from or grew up in Kentucky there was (and still is) one major thing you looked forward to on the first Saturday of May_ the Kentucky Derby. Sure it’s about the big race, but the other thing you think about for months as the big day approaches is all the tasty food that’s served, like this Creamy Corn Pudding. I got this particular recipe out of the new Junior League of Louisville cookbook. I’ve been collecting Junior League cookbooks from around the country since I was a teenager. I just find something so real, tried and true about the recipes in them, as many have been passed down from generation to generation. When I was flipping through the new Louisville chapter cookbook, this recipe for corn pudding immediately caught my eye. I hadn’t made it in years and with fresh corn just coming into season (at least here in southern California), I couldn’t resist.

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The cookbook’s recipe calls for canned creamed corn, which works perfectly well, but when you substitute fresh corn cut right off the cob, you get incredible corn flavor without the added sugar and unnecessary additives. The result is a totally irresistible pudding that’s sweet and creamy with a nice golden top.

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I don’t live in Kentucky anymore, so this year we’re going to throw our own little Derby party and get all dressed up with big hats, seersucker suits and all have cold mint juleps in hand. This Creamy Corn Pudding will on hand as the perfect accompaniment to some ham, Strawberry Spinach Salad, fried chicken and of course, Derby Pie. I’m getting excited just thinking about it!

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Creamy Corn Pudding

4 from 1 vote

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Author: Catherine McCord

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Ingredients  

• ▢ 8 corn cobs
• ▢ 2/3 cup granulated sugar
• ▢ 1/4 cup all purpose flour
• ▢ 1 cup milk
• ▢ 2 large eggs
• ▢ 1/8 teaspoon ground nutmeg
• ▢ 1 teaspoon kosher salt
• ▢ 1/4 cup butter, melted

Instructions 

• Preheat the oven to 325F.
• Cut the corn kernels off the cobs and place in a blender.
• Add the sugar, flour, milk, eggs, nutmeg and salt on top of the corn in the blender, and puree for 10 seconds, just to get everything combined.
• Pour the mixture into a greased 8×8 inch baking dish, and drizzle the melted butter on top.
• Bake for 60-75 minutes, until a toothpick inserted in the center comes out clean.

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